INGREDIENTS
- 1/2 stick of butter
- 1/2 c. Hatch, New Mexico Green Chiles
- 1 lb. ground or pulled, cooked beef, pork. chicken, or turkey
- 1 onion, diced
- 1 box of chicken broth, preferably Kitchen Basics brand
- 1-2 t. chopped garlic
- garlic powder and garlic salt to taste
- 1/2 t. cumin
- 1/2 t. oregano
- salt and pepper to taste
- corn tortillas
- 1 lb. shredded pepper jack and mozarella cheese
- Serve with shredded lettuce, diced tomatoes, guacamole, and sour cream.
INSTRUCTIONS
- In a large pan, melt 1/2 stick of butter. Add onions and garlic and saute over medium high heat for a few minutes. Add the green chiles and bring to a boil with the chicken broth. Let summer up to an hour.
- Cook your meat. Add to the sauce and bring back to a boil, simmering for another 15 minutes
- To thicken the sauce, add flour and a little bit of corn starch. add seasonings
- Fry your corn tortillas in oil a few seconds each side in a cast iron skillet. Drain on paper towels. Put sauce with meat inside of tortillas and roll, laying side by side on a 9×14 baking dish. pour more sauce on top. Layer with cheese. Bake at 350 degrees F for about 25 minutes for cheese to melt and flavors to meld. Serve with shredded lettuce, diced tomatoes, guacamole, and sour cream.
SERVE IT WITH A SLICE OF CORNBREAD OR CHIPS